Martha's Pound Cake

From Sheri: This is my grandmother's recipe (Myrtle Brannock), made famous by my mother, Martha Brannock Mickey, and adjusted to high altitude by me.


  • 3 Cups sugar (Sheri: 2 1/4 cups at altitudo of 8500 ft)
  • 2 sticks butter, softened
  • 1/4 cup shortening (Sheri: I use coconut oil)
  • 5 eggs
  • 1 cup milk (Sheri: I use 1/4 cup buttermilk blend and 1 1/2 cups water at high altitude)
  • 3 Cups flour
  • 1 Tbsp vanilla extract
  • 1 Tbsp lemon extract


  1. Pre-heat oven to 350 degrees. Grease and flour a tube pan.
  2. Cream sugar with butter and shortening until light and fluffy.
  3. Beat in eggs one at a time.
  4. If using buttermilk powder, whisk flour and buttermile powder in a bowl.
  5. Alternately, in thirds, mix in dry ingredients (Flour and buttermilk powder) and liquid (milk or water)
  6. and beat well, scraping sides of bow as you go.
  7. Mix in vanilla and lemon extract.
  8. Put into prepared pan. Bake approximately 1 hour 10 minutes or until toothpick comes out clean.

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